Ingredients Jump to Instructions ↓

  1. 1/2 cup flour

  2. 2 tablespoons Creole seasoning, or to taste

  3. 1 egg

  4. 1/2 cup milk

  5. 1 cup yellow cornmeal

  6. 1 large eggplant, peeled and cut into 1/2-inch-thick sticks

  7. 1/2 cup olive oil

  8. 1 teaspoon salt

  9. 8 cups assorted greens (endive, arugula, radicchio), rinsed and dried

  10. Mushroom Salad Dressing

  11. 1/2 cup coarsely grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a bowl stir together flour and 1 tablespoon seasoning. Beat egg and milk in another bowl. Blend cornmeal and remaining 1 tablespoon seasoning in a third bowl. Dredge eggplant in seasoned flour, then egg mixture, and finally seasoned cornmeal; shake off any excess cornmeal. Heat oil in a large skillet until very hot and fry eggplant in batches, turning occasionally, until crisp and golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Sprinkle with salt. Toss greens with 1 cup dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese.


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